Try this Corn Soup with Chilies and Cashews recipe, or contribute your own.Suggest a better description
Melt butter in large saucepan over medium heat. Add nuts, jalapenos, coriander and cumin. Cook, stirring constantly, until fragrant and toasted, about 3 minutes. Add broth and corn kernels; heat to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Puree soup in blender, working in batches, until smooth. Pour soup through strainer back into pot, pressing solids with back of spoon to extract liquid. Season with salt and pepper. Stir in bell pepper and coconut. Simmer until hot, about 5 minutes. Garnish with cilantro. From article by William Rice, Chicago Tribune. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 239 (77%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 61.1mg||19 %|
|Sodium 33.4mg||1 %|
|Potassium 227.6mg||6 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 16.7g|
|Protein 3.7g||5 %|
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Calories per serving: 310
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